This is a straightforward homemade version of Creamy Italian Sausage Pasta — it’s got creamy sauce, savory sausage, spinach sneaking in and comes together stupid fast. Works well as a cozy dinner, a lazy-date-night treat, or just something to dunk bread into.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 15 mins
- Flavor: creamy, cheesy, a little spicy
- Great for: cozy nights, leftovers, feeding a hungry heart
Why I Like This Recipe
Honestly? I was starving and tired and pizza felt too much. Had some pasta, sausage in the fridge, spinach about to go bad. Threw it all together and—wow—like “maybe I should’ve opened a restaurant” good. I’ve made it so many times I barely look at the pot anymore.
Ingredients
- 1 lb ground Italian sausage
- 1 lb penne pasta
- 1 Tbsp olive oil
- ½ yellow onion, minced
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ tsp salt
- 2 cups heavy cream
- 5 oz baby spinach
- 1 cup shredded Parmesan
How To Make Italian Sausage Pasta
- Heat your pasta water (salt it like the sea), cook penne ‘til al dente.
- While that’s happening… oil in skillet, heat medium-high.
- Sausage + onion + garlic + red pepper + salt — cook till sausage isn’t pink, break it up.
- Drain fat if it’s drowning in sausage juice — or leave it, whatever.
- Turn to low, add cream, bring to a lazy simmer.
- Toss in spinach, stir 3ish mins til wilted.
- Cheese time — add Parmesan, stir until melty.
- Drain pasta, dump it into sauce, toss to coat, add a splash of pasta water if it’s too thick.
- Serve asap. Try not to burn mouth.
Tips for Success
- Don’t skip draining fat — too greasy = next morning regret.
- Add cream slowly — too fast and it might split (yikes).
- Use fresh Parmesan if you can — pre-shredded is meh.
- Too thick? Splash that pasta water — it’s magic.
Storage and Reheating
- Fridge: airtight container, up to 3 days.
- Freezer: flat freeze for 1–2 months.
- Reheat: stovetop with a splash of water/cream, or microwave 30 sec intervals stirring between.
FAQs
Yeah, go wild — more kick, more fun.
Mushrooms, bell peppers, whatever — toss ’em when you cook the onion.
Swap half the cream for milk, but sauce won’t be as thick.
Penne or rigatoni holds the sauce best.
Use oat cream + vegan parm … should sorta work.
Common Mistakes and How to Dodge Them
- Skipping draining fat → greasy mess. Drain or spoon it out.
- Cream too hot when adding cheese → grainy sauce. Keep heat gentle.
- Pasta overcooked → mush. Drain while still firm.
- Not stirring after cheese → pool of dry bits. Stir till creamy.
- Sauce too thick by end? Add pasta water 1 Tbsp at a time.
Nutrition Facts (Per Serving)
- Calories: 600 kcal
- Total Fat: 40 g
- Saturated Fat: 20 g
- Cholesterol: 110 mg
- Sodium: 900 mg
- Potassium: 400 mg
- Total Carbs: 45 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 25 g
Italian Sausage Pasta Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings5
minutes15
minutes600
kcalCreamy, cozy, sausage-packed pasta with a spicy kick and cheesy swirl.
Ingredients
1 lb ground Italian sausage
1 lb penne pasta
1 Tbsp olive oil
½ yellow onion, minced
2 garlic cloves, minced
½ tsp red pepper flakes
½ tsp salt
2 cups heavy cream
5 oz baby spinach
1 cup shredded Parmesan
Directions
- Cook pasta in salted water, save ½ cup of water.
- Brown sausage, onion, garlic, spices. Drain fat.
- Add cream, then wilt in spinach.
- Stir in Parmesan till melted.
- Add pasta, toss with sauce. Thin with pasta water if needed.
Notes
- Don’t overheat cream — sauce will split.
- Save your pasta water, always.
- Real Parmesan melts better, tastes better.
- Use spicy sausage if you’re into heat.
